Brilliant fall apples
Sound Consumer | October 2012
It's always hard to say goodbye to the luscious berries, cherries and peaches of summer, but true fruit-lovers take heart in one of the jewels of autumn: the lovely apple. Like the season itself, these fall fruits are crisp and colorful.
"The Forgotten Fruits Manual & Manifesto — Apples," estimates that 86 percent of the thousands of different apples that existed before 1900 have been lost. Only 11 varieties account for 90 percent of the apples sold in supermarkets today, and 41 percent of those are Red Delicious. Here, we praise a sampling of our diverse selection at PCC.
Sweet, with rich flavors of pear and spice. Braeburns hold up well in cooking — they're good for apple cakes or savory dishes such as pork stew.
A native Washington cultivar believed to be a cross between Red and Golden Delicious, Cameos are nutty with sweet undertones and a tender skin that snaps cleanly to the bite. Good for eating fresh, pies and baking. They resist browning when sliced, so they're also great for fresh salads.
Fujis contain higher sugar levels than most apples, making them one of the sweetest varieties. They are exceptionally crisp, with a sugary flavor that resembles that of freshly pressed apple juice. Fujis have a long shelf life — they can last between 5 to 6 months when kept refrigerated.
Crisp, mild and juicy with vanilla undertones, the Gala doesn't turn brown as fast as other apples when cut — so it's great for salads. Not as good for baking.
A late-season apple, this cross between a Gala and Braeburn is crunchy and has a tangy-sweet zing.
A cross between Jonathan and Golden Delicious, Jonagolds work well with Granny Smiths in pie, thanks to sweet melon and honey notes and firm, juicy flesh.
"Explosively crisp" is the Honeycrisp's moniker, and it's well-deserved.
"It snaps. The piece of apple almost pops off into your mouth," says University of Minnesota professor Jim Luby, who helped breed the Honeycrisp. It's an all-purpose apple with a sweet-tart bite that's anything but subtle. It's great eaten plain or as the star of any recipe.
The Opal will be available organically for the first time this season — and it's a game-changer, according to PCC's produce merchandiser, Joe Hardiman.
It has firm flesh and a bright yellow color with a hint of orange and is sweet and tart — but in different ways than we're used to. A crunchy bite begins with a warm, buttery sweetness, then finishes with a slightly tart tang that leaves your palate totally refreshed.
Pink Lady« (Cripps Pink)
These apples are left on the tree longer than any other variety, which allows them to develop their characteristic pink hue, crisp bite, and sweet/tart, champagne-like flavor. They resist browning, so they're great in salads or sliced for snack.
A cross between a McIntosh and Golden Delicious, this crisp and juicy apple ripens early, in late summer. It has pale yellow or white skin, with bright red stripes fading to blush. Its crisp, juicy flesh and sweet, tart flavor make it excellent for snacking, but it's great in pies and desserts as well.
Another early-ripening, bright-red apple with a sweet, rich, spicy flavor. This late-summer fruit is unique in that the flesh is very crisp. The fruit can be held in storage at least six weeks without loss in quality or firmness.